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Zhang X, Zhang T, Zhao Y, Jiang L, Sui X. Structural, extraction and safety aspects of novel alternative proteins from different sources. Food Chem 2024; 436:137712. [PMID: 37852073 DOI: 10.1016/j.foodchem.2023.137712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 09/25/2023] [Accepted: 10/08/2023] [Indexed: 10/20/2023]
Abstract
With rapid population growth and continued environmental degradation, it is no longer sustainable to rely on conventional proteins to meet human requirements. This has prompted the search for novel alternative protein sources of greater sustainability. Currently, proteins of non-conventional origin have been developed, with such alternative protein sources including plants, insects, algae, and even bacteria and fungi. Most of these protein sources have a high protein content, along with a balanced amino acid composition, and are regarded as healthy and nutritious sources of protein. While these novel alternative proteins have excellent nutritional, research on their structure are still at a preliminary stage, particularly so for insects, algae, bacteria, and fungi. Therefore, this review provides a comprehensive overview of promising novel alternative proteins developed in recent years with a focus on their nutrition, sustainability, classification, and structure. In addition, methods of extraction and potential safety factors for these proteins are summarized.
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Affiliation(s)
- Xin Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tianyi Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yu Zhao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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2
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Pulivarthi MK, Buenavista RM, Bangar SP, Li Y, Pordesimo LO, Bean SR, Siliveru K. Dry fractionation process operations in the production of protein concentrates: A review. Compr Rev Food Sci Food Saf 2023; 22:4670-4697. [PMID: 37779384 DOI: 10.1111/1541-4337.13237] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 08/10/2023] [Accepted: 08/18/2023] [Indexed: 10/03/2023]
Abstract
The market for plant proteins is expanding rapidly as the negative impacts of animal agriculture on the environment and resources become more evident. Plant proteins offer competitive advantages in production costs, energy requirements, and sustainability. Conventional plant-protein extraction is water and chemical-intensive, posing environmental concerns. Dry fractionation is an energy-efficient and environmentally friendly process for protein separation, preserving protein's native functionality. Cereals and pulses are excellent sources of plant proteins as they are widely grown worldwide. This paper provides a comprehensive review of the dry fractionation process utilized for different seeds to obtain protein-rich fractions with high purity and functionality. Pretreatments, such as dehulling and defatting, are known to enhance the protein separation efficiency. Factors, such as milling speed, mill classifier speed, feed rate, seed type, and hardness, were crucial for obtaining parent flour of desired particle size distribution during milling. The air classification or electrostatic separation settings are crucial in determining the quality of the separated protein. The cut point in air classification is targeted based on the starch granule size of the seed material. Optimization of these operations, applied to different pulses and seeds, led to higher yields of proteins with higher purity. Dual techniques, such as air classification and electrostatic separation, enhance protein purity. The yield of the protein concentrates can be increased by recycling the coarse fractions. Further research is necessary to improve the quality, purity, and yield of protein concentrates to enable more efficient use of plant proteins to meet global protein demands.
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Affiliation(s)
- Manoj Kumar Pulivarthi
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Rania Marie Buenavista
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Lester O Pordesimo
- Stored Product Insect and Engineering Research Unit, CGAHR, USDA-ARS, Manhattan, Kansas, USA
| | - Scott R Bean
- Grain Quality and Structure Research Unit, CGAHR, USDA-ARS, Manhattan, Kansas, USA
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
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3
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Diaz-Bustamante ML, Keppler JK, Reyes LH, Alvarez Solano OA. Trends and prospects in dairy protein replacement in yogurt and cheese. Heliyon 2023; 9:e16974. [PMID: 37346362 PMCID: PMC10279912 DOI: 10.1016/j.heliyon.2023.e16974] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 05/26/2023] [Accepted: 06/02/2023] [Indexed: 06/23/2023] Open
Abstract
There is a growing demand for nutritional, functional, and eco-friendly dairy products, which has increased the need for research regarding alternative and sustainable protein sources. Plant-based, single-cell (SCP), and recombinant proteins are being explored as alternatives to dairy proteins. Plant-Based Proteins (PBPs) are commonly used to replace total dairy protein. However, PBPs are generally mixed with dairy proteins to improve their functional properties, which makes them dependent on animal protein sources. In contrast, single-Cell Proteins (SCPs) and recombinant dairy proteins are promising alternatives for dairy protein replacement since they provide nutritional components, essential amino acids, and high protein yield and can use industrial and agricultural waste as carbon sources. Although alternative protein sources offer numerous advantages over conventional dairy proteins, several technical and sensory challenges must be addressed to fully incorporate them into cheese and yogurt products. Future research can focus on improving the functional and sensory properties of alternative protein sources and developing new processing technologies to optimize their use in dairy products. This review highlights the current status of alternative dairy proteins in cheese and yogurt, their functional properties, and the challenges of their use in these products.
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Affiliation(s)
- Martha L. Diaz-Bustamante
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de Los Andes, Bogotá, Colombia
| | - Julia K. Keppler
- AFSG: Laboratory of Food Process Engineering, Wageningen University & Research, Wageningen, Netherlands
| | - Luis H. Reyes
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de Los Andes, Bogotá, Colombia
| | - Oscar Alberto Alvarez Solano
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de Los Andes, Bogotá, Colombia
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4
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Lie-Piang A, Yang J, Schutyser MAI, Nikiforidis CV, Boom RM. Mild Fractionation for More Sustainable Food Ingredients. Annu Rev Food Sci Technol 2023; 14:473-493. [PMID: 36972157 DOI: 10.1146/annurev-food-060721-024052] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
With the rising problems of food shortages, energy costs, and raw materials, the food industry must reduce its environmental impact. We present an overview of more resource-efficient processes to produce food ingredients, describing their environmental impact and the functional properties obtained. Extensive wet processing yields high purities but also has the highest environmental impact, mainly due to heating for protein precipitation and dehydration. Milder wet alternatives exclude, for example, low pH-driven separation and are based on salt precipitation or water only. Drying steps are omitted during dry fractionation using air classification or electrostatic separation. Benefits of milder methods are enhanced functional properties. Therefore, fractionation and formulation should be focused on the desired functionality instead of purity. Environmental impact is also strongly reduced by milder refining. Antinutritional factors and off-flavors remain challenges in more mildly produced ingredients. The benefits of less refining motivate the increasing trend toward mildly refined ingredients.
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Affiliation(s)
- A Lie-Piang
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands;
| | - J Yang
- Laboratory for Biobased Chemistry and Technology, Wageningen University, Wageningen, The Netherlands
| | - M A I Schutyser
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands;
| | - C V Nikiforidis
- Laboratory for Biobased Chemistry and Technology, Wageningen University, Wageningen, The Netherlands
| | - R M Boom
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands;
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Chukwuejim S, Utioh A, Choi TD, Aluko RE. Lupin Seed Proteins: A Comprehensive Review of Composition, Extraction Technologies, Food Functionality, and Health Benefits. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2191701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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Co-Extraction of Flaxseed Protein and Polysaccharide with a High Emulsifying and Foaming Property: Enrichment through the Sequence Extraction Approach. Foods 2023; 12:foods12061256. [PMID: 36981182 PMCID: PMC10048294 DOI: 10.3390/foods12061256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/05/2023] [Accepted: 03/08/2023] [Indexed: 03/17/2023] Open
Abstract
A new focus with respect to the extraction of plant protein is that ingredient enrichment should target functionality instead of pursuing purity. Herein, the sequence aqueous extraction method was used to co-enrich five protein-polysaccharide natural fractions from flaxseed meal, and their composition, structure, and functional properties were investigated. The total recovery rate of flaxseed protein obtained by the sequence extraction approach was more than 80%, which was far higher than the existing reports. The defatted flaxseed meal was soaked by deionized water to obtain fraction 1 (supernatant), and the residue was further treated to get fraction 2 (supernatant) and 3 (precipitate) through weak alkali solubilization. Part of the fraction 2 was taken out, followed by adjusting its pH to 4.2. After centrifuging, the albumin-rich supernatant and precipitate with protein content of 73.05% were gained and labeled as fraction 4 and fraction 5. The solubility of fraction 2 and 4 exceeded 90%, and the foaming ability and stability of fraction 5 were 12.76 times and 9.89 times higher than commercial flaxseed protein, respectively. The emulsifying properties of fractions 1, 2, and 5 were all greater than that of commercial sodium caseinate, implying that these fractions could be utilized as high-efficiency emulsifiers. Cryo-SEM results showed that polysaccharides in fractions were beneficial to the formation of network structure and induced the formation of tighter and smoother interfacial layers, which could prevent emulsion flocculation, disproportionation, and coalescence. This study provides a reference to promote the high-value utilization of flaxseed meals.
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Keuleyan E, Gélébart P, Beaumal V, Kermarrec A, Ribourg-Birault L, Le Gall S, Meynier A, Riaublanc A, Berton-Carabin C. Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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8
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Peng Y, Zhao D, Li M, Wen X, Ni Y. Production and functional characteristics of low-sodium high-potassium soy protein for the development of healthy soy-based foods. Int J Biol Macromol 2023; 226:1332-1340. [PMID: 36442573 DOI: 10.1016/j.ijbiomac.2022.11.244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 11/22/2022] [Accepted: 11/23/2022] [Indexed: 11/26/2022]
Abstract
The plant-based products that are mainly produced by soy protein isolate (SPI) present significantly higher sodium (Na) content than the corresponding animal-based products. Accordingly, the production of low-sodium soy protein ingredients becomes a challenging task. For this purpose, alternative soy fractionation processes were investigated, and the use of KOH as the replacement for NaOH has been established to produce soy protein fractions (SPFs). The obtained MF-K contained 0.2 mg sodium and 24 mg potassium per 100 g of fraction, which was 3 % of the sodium content in the SPI, and the potassium content was over 10 times higher than SPI. Besides, using KOH increased the protein content of SPFs by almost 7 %, as well as their water holding capacity (WHC) and thermal stability; however, the yields of SPFs were dropped by around 4-8 % while the protein solubility of SPFs was reduced companied with the application of KOH. The fractionation processes mainly affected the protein composition, powder morphology, and viscosity of SPFs, while the sodium and potassium content showed limited impacts on the variations. Overall, the application of KOH during different fractionation procedures provided the possibility to produce low-sodium high‑potassium soy protein ingredients for the development of healthy soy-based foods.
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Affiliation(s)
- Yu Peng
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China
| | - Dandan Zhao
- Hebei University of Science and Technology, No. 26 Yuxiang Street, Shijiazhuang, Hebei, China
| | - Mo Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China
| | - Xin Wen
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China.
| | - Yuanying Ni
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China
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9
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Isolation of clean label faba bean (Vicia faba L) proteins: A comparative study of mild fractionation methods against traditional technologies. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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10
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Legume Protein Extracts: The Relevance of Physical Processing in the Context of Structural, Techno-Functional and Nutritional Aspects of Food Development. Processes (Basel) 2022. [DOI: 10.3390/pr10122586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/09/2022] Open
Abstract
Legumes are sustainable protein-rich crops with numerous industrial food applications, which give them the potential of a functional food ingredient. Legume proteins have appreciable techno-functional properties (e.g., emulsification, foaming, water absorption), which could be affected along with its digestibility during processing. Extraction and isolation of legumes’ protein content makes their use more efficient; however, exposure to the conditions of further use (such as temperature and pressure) results in, and significantly increases, changes in the structural, and therefore functional and nutritional, properties. The present review focuses on the quality of legume protein concentrates and their changes under the influence of different physical processing treatments and highlights the effect of processing techniques on the structural, functional, and some of the nutritional, properties of legume proteins.
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11
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Eze CR, Kwofie EM, Adewale P, Lam E, Ngadi M. Advances in legume protein extraction technologies: A review. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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12
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Shanthakumar P, Klepacka J, Bains A, Chawla P, Dhull SB, Najda A. The Current Situation of Pea Protein and Its Application in the Food Industry. Molecules 2022; 27:5354. [PMID: 36014591 PMCID: PMC9412838 DOI: 10.3390/molecules27165354] [Citation(s) in RCA: 50] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/10/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
Pea (Pisum sativum) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry due to its low allergenicity, high protein content, availability, affordability, and deriving from a sustainable crop. Moreover, pea protein has excellent functional properties such as solubility, water, and oil holding capacity, emulsion ability, gelation, and viscosity. Therefore, these functional properties make pea protein a promising ingredient in the food industry. Furthermore, several extraction techniques are used to obtain pea protein isolate and concentrate, including dry fractionation, wet fractionation, salt extraction, and mild fractionation methods. Dry fractionation is chemical-free, has no loss of native functionality, no water use, and is cost-effective, but the protein purity is comparatively low compared to wet extraction. Pea protein can be used as a food emulsifier, encapsulating material, a biodegradable natural polymer, and also in cereals, bakery, dairy, and meat products. Therefore, in this review, we detail the key properties related to extraction techniques, chemistry, and structure, functional properties, and modification techniques, along with their suitable application and health attributes.
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Affiliation(s)
- Parvathy Shanthakumar
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Joanna Klepacka
- Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10719 Olsztyn, Poland
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, India
| | - Agnieszka Najda
- Department of Vegetable and Herbal Crops, University of Life Science in Lublin, Doświadczalna Street 51A, 20280 Lublin, Poland
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13
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Malekipoor R, Johnson SK, Bhattarai RR. Lupin Kernel Fibre: Nutritional Composition, Processing Methods, Physicochemical Properties, Consumer Acceptability and Health Effects of Its Enriched Products. Nutrients 2022; 14:nu14142845. [PMID: 35889802 PMCID: PMC9315693 DOI: 10.3390/nu14142845] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 07/04/2022] [Accepted: 07/08/2022] [Indexed: 12/25/2022] Open
Abstract
The kernels (dehulled seeds) of lupins (Lupinus spp.) contain far higher dietary fibre levels than other legumes. This fibre is a complex mixture of non-starch polysaccharides making up the thickened cell walls of the kernel. The fibre has properties of both insoluble and soluble fibres. It is a major by-product of the manufacture of lupin protein isolates, which can be dried to produce a purified fibre food ingredient. Such an ingredient possesses a neutral odour and flavour, a smooth texture, and high water-binding and oil-binding properties. These properties allow its incorporation into foods with minimum reduction in their acceptability. The lupin kernel fibre (LKF) has demonstrated beneficial effects in clinical studies on biomarkers for metabolic diseases such as obesity, type 2 diabetes, and cardiovascular disease. It can be described as a “prebiotic fibre” since it improves gut micro-floral balance and the chemical environment within the colon. Thus, LKF is a health-functional ingredient with great opportunity for more widespread use in foods; however, it is evident that more non-thermal methods for the manufacture of lupin kernel fibre should be explored, including their effects on the physicochemical properties of the fibre and the effect on health outcomes in long term clinical trials.
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Affiliation(s)
- Rahil Malekipoor
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Bentley, WA 6102, Australia; (R.M.); (S.K.J.)
| | - Stuart K. Johnson
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Bentley, WA 6102, Australia; (R.M.); (S.K.J.)
- Ingredients by Design Pty Ltd., Lesmurdie, WA 6076, Australia
| | - Rewati R. Bhattarai
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Bentley, WA 6102, Australia; (R.M.); (S.K.J.)
- Correspondence: ; Tel.: +61-8-9266-5182
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14
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The effect of dehulling of yellow peas and faba beans on the distribution of carbohydrates upon dry fractionation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Effect of oil content on pin-milling of soybean. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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16
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Higa FA, Boyd L, Sopiwnyk E, Nickerson MT. Effect of particle size, flour:water ratio and type of pulse on the physicochemical and functional properties of wet protein extraction. Cereal Chem 2022. [DOI: 10.1002/cche.10552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Federica A. Higa
- Department of Food and Bioproduct Sciences University of Saskatchewan 51 Campus Drive Saskatoon SK Canada S7N 5A8
| | - Lindsey Boyd
- Canadian International Grains Institute (Cigi) Winnipeg MB R3C 3G7 Canada
| | - Elaine Sopiwnyk
- Canadian International Grains Institute (Cigi) Winnipeg MB R3C 3G7 Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences University of Saskatchewan 51 Campus Drive Saskatoon SK Canada S7N 5A8
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17
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Bühler JM, van der Goot AJ, Bruins ME. Quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractions. Curr Res Food Sci 2022; 5:735-742. [PMID: 35497777 PMCID: PMC9046618 DOI: 10.1016/j.crfs.2022.03.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 03/10/2022] [Accepted: 03/21/2022] [Indexed: 11/03/2022] Open
Abstract
The development of novel and sustainable food products, such as cheese- and meat analogues, requires a better understanding of the use of less refined ingredients. We investigated the distribution of water between the protein and starch phase of doughs and heat-induced gels made from air-classified faba bean fractions by developing a method suited for investigation of such multi-component ingredients. The moisture contents of the protein and starch phases in the dough were determined using a method based on partial sorption isotherms of mixed doughs of protein- and starch-rich fractions at high water activity. Water content of the protein phase is higher than that of the starch phase in dough, showing that protein takes up more water than starch at room temperature. Also, the moisture content of the protein phase in the gels was calculated using a model based on the denaturation temperature of legumin. From the experiments and the modelling, it became evident that the moisture content of the protein phase in the gel is lower than the moisture content of the protein phase in the dough, showing the importance of considering moisture migration from the protein to the starch during heating. Water distribution among phases in doughs and gels is measured “in-situ”. Addition of starch increases water content of protein phase in doughs. Water migrates from protein to starch after initial starch gelatinization.
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18
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Ntone E, Kornet R, Venema P, Meinders MB, van der Linden E, Bitter JH, Sagis LM, Nikiforidis CV. Napins and cruciferins in rapeseed protein extracts have complementary roles in structuring emulsion-filled gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107400] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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19
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A meta-analysis of pulse-protein extraction technologies: Impact on recovery and purity. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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20
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Assessing the chargeability and separability of oat groat particles through sieving combined with triboelectrification-based approach. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.119486] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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21
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Boukid F, Pasqualone A. Lupine (Lupinus spp.) proteins: characteristics, safety and food applications. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03909-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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22
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Bühler JM, Schlangen M, Möller AC, Bruins ME, van der Goot AJ. Starch in Plant‐Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes. STARCH-STARKE 2021. [DOI: 10.1002/star.202100157] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Jan M. Bühler
- Wageningen Food & Biobased Research Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Miek Schlangen
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Anna C. Möller
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Marieke E. Bruins
- Wageningen Food & Biobased Research Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Atze Jan van der Goot
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
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23
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Electrostatic separation technology for obtaining plant protein concentrates: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.044] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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24
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Novel electromagnetic separation technology for the production of pea protein concentrate. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102668] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Mixed legume systems of pea protein and unrefined lentil fraction: Textural properties and microstructure. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111212] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.040] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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27
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Boukid F, Rosell CM, Rosene S, Bover-Cid S, Castellari M. Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives. Crit Rev Food Sci Nutr 2021; 62:6390-6420. [PMID: 33775185 DOI: 10.1080/10408398.2021.1901649] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Consumer interest in protein rich diets is increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are gaining popularity around the world due to their health benefits, environmental sustainability, and ethical merit. These sources of protein qualify for vegan, vegetarian, and flexitarian diets. Non-animal proteins are versatile, derived mainly from cereals, vegetables, pulses, algae (seaweed and microalgae), fungi, and bacteria. This review's intent is to analyze the current and future direction of research and innovation in non-animal proteins, and to elucidate the extent (limitations and opportunities) of their applications in food and beverage industries. Prior knowledge provided relevant information on protein features (processing, structure, and techno-functionality) with particular focus on those derived from soy and wheat. In the current food landscape, beyond conventionally used plant sources, other plant proteins are gaining traction as alternative ingredients to formulate animal-free foodstuffs (e.g., meat alternatives, beverages, baked products, snack foods, and others). Microbial proteins derived from fungi and algae are also food ingredients of interest due to their high protein quantity and quality, however there is no commercial food application for bacterial protein yet. In the future, key points to consider are the importance of strain/variety selection, advances in extraction technologies, toxicity assessment, and how this source can be used to create food products for personalized nutrition.
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Affiliation(s)
- Fatma Boukid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain
| | - Sara Rosene
- General Mills, Golden Valley, Minnesota, USA
| | - Sara Bover-Cid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
| | - Massimo Castellari
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
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Abstract
There is a growing global need to shift from animal- towards plant-based diets. The main motivations are environmental/sustainability-, human health- and animal welfare concerns. The aim is to replace traditional animal-based food with various alternatives, predominantly plant-based analogs. The elevated consumption of fish and seafood, leads to negative impacts on the ecosystem, due to dwindling biodiversity, environmental damage and fish diseases related to large-scale marine farming, and increased intake of toxic substances, particularly heavy metals, which accumulate in fish due to water pollution. While these facts lead to increased awareness and rising dietary shifts towards vegetarian and vegan lifestyles, still the majority of seafood consumers seek traditional products. This encourages the development of plant-based analogs for fish and seafood, mimicking the texture and sensorial properties of fish-meat, seafood, or processed fish products. Mimicking the internal structure and texture of fish or seafood requires simulating their nanometric fibrous-gel structure. Common techniques of structuring plant-based proteins into such textures include hydrospinning, electrospinning, extrusion, and 3D printing. The conditions required in each technique, the physicochemical and functional properties of the proteins, along with the use of other non-protein functional ingredients are reviewed. Trends and possible future developments are discussed.
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Affiliation(s)
| | - Yoav D. Livney
- Faculty of Biotechnology and Food Engineering, Technion—Israel Institute of Technology, Haifa 3200003, Israel;
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29
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Technological strategies to improve gelation properties of legume proteins with the focus on lupin. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102634] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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30
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Jonkman J, Castiglioni A, Akkerman R, van der Padt A. Improving resource efficiency in the food industry by using non-conventional intermediate products. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110198] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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31
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Sridharan S, Meinders MBJ, Bitter JH, Nikiforidis CV. On the Emulsifying Properties of Self-Assembled Pea Protein Particles. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2020; 36:12221-12229. [PMID: 32988196 PMCID: PMC7586397 DOI: 10.1021/acs.langmuir.0c01955] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 09/28/2020] [Indexed: 05/31/2023]
Abstract
Pea proteins are promising oil-in-water emulsifying agents at both neutral and acidic conditions. In an acidic environment, pea proteins associate to form submicrometer-sized particles. Previous studies suggested that the emulsions at acidic pH were stabilized due to a Pickering mechanism. However, protein particles can be in equilibrium with protein molecules, which could play a significant role in the stabilization of emulsion droplets. Therefore, we revisited the emulsion stabilization mechanism of pea proteins at pH 3 and investigated whether the protein particles or the protein molecules are the major emulsifying agent. The theoretical and experimental surface load of dispersed oil droplets were compared, and we found that protein particles can cover only 3.2% of the total oil droplet surface, which is not enough to stabilize the droplets, whereas protein molecules can cover 47% of the total oil droplet surface. Moreover, through removing protein particles from the mixture and emulsifying with only protein molecules, the contributions of pea protein molecules to the emulsifying properties of pea proteins at pH 3 were evaluated. The results proved that the protein molecules were the primary stabilizers of the oil droplets at pH 3.
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Affiliation(s)
- Simha Sridharan
- Biobased
Chemistry and Technology (BCT), Wageningen
University and Research, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands
- TiFN, Nieuwe Kanaal 9A, 6709 PA, Wageningen, The Netherlands
| | - Marcel B. J. Meinders
- Wageningen
Food and Biobased Research (FBR), Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands
| | - Johannes H. Bitter
- Biobased
Chemistry and Technology (BCT), Wageningen
University and Research, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands
| | - Constantinos V. Nikiforidis
- Biobased
Chemistry and Technology (BCT), Wageningen
University and Research, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands
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32
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Affiliation(s)
- S. M. Loveday
- Food & Bio‐based Products Group AgResearch Limited Palmerston North New Zealand
- Riddet Institute Massey University Palmerston North New Zealand
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33
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34
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Sridharan S, Meinders MB, Bitter JH, Nikiforidis CV. Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105533] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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35
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Xing Q, Dekker S, Kyriakopoulou K, Boom RM, Smid EJ, Schutyser MA. Enhanced nutritional value of chickpea protein concentrate by dry separation and solid state fermentation. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102269] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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36
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Liu J, Yu XS, Wang YD, Fang GH, Liu YW. A Cleaner Approach for Corn Starch Production by Ultrasound-assisted Laboratory Scale Wet-milling. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.469] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jie Liu
- College of Food Science and Technology, Henan University of Technology
| | - Xiao-Shuai Yu
- College of Food Science and Technology, Henan University of Technology
| | - Ya-Dan Wang
- College of Food Science and Technology, Henan University of Technology
| | - Gui-Hong Fang
- Department of Nutrition and Food Hygiene, Hainan Medical University
| | - Ya-Wei Liu
- College of Food Science and Technology, Henan University of Technology
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37
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Chen XW, Luo DY, Chen YJ, Wang JM, Guo J, Yang XQ. Dry fractionation of surface abrasion for polyphenol-enriched buckwheat protein combined with hydrothermal treatment. Food Chem 2019; 285:414-422. [DOI: 10.1016/j.foodchem.2019.01.182] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Revised: 01/28/2019] [Accepted: 01/28/2019] [Indexed: 11/24/2022]
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38
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van der Weele C, Feindt P, Jan van der Goot A, van Mierlo B, van Boekel M. Meat alternatives: an integrative comparison. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.04.018] [Citation(s) in RCA: 91] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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39
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Dry fractionation methods for plant protein, starch and fiber enrichment: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.006] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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40
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Xing Q, de Wit M, Kyriakopoulou K, Boom RM, Schutyser MA. Protein enrichment of defatted soybean flour by fine milling and electrostatic separation. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.08.014] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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41
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Alonso-Miravalles L, O'Mahony JA. Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients. Foods 2018; 7:E73. [PMID: 29735905 PMCID: PMC5977093 DOI: 10.3390/foods7050073] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2018] [Revised: 04/25/2018] [Accepted: 04/26/2018] [Indexed: 11/17/2022] Open
Abstract
The objectives of this study were to investigate the nutrient composition, protein profile, morphology, and pasting properties of protein-rich pseudocereal ingredients (quinoa, amaranth, and buckwheat) and compare them to the more common rice and maize flours. Literature concerning protein-rich pseudocereal ingredients is very limited, mainly to protein profiling. The concentrations of macronutrients (i.e., ash, fat, and protein, as well as soluble, insoluble and total dietary fibre) were significantly higher for the protein-rich variants of pseudocereal-based flours than their regular protein content variants and the rice and maize flours. On profiling the protein component using sodium dodecyl sulfate⁻polyacrylamide gel electrophoresis (SDS-PAGE), all samples showed common bands at ~50 kDa and low molecular weight bands corresponding to the globulin fraction (~50 kDa) and albumin fraction (~10 kDa), respectively; except rice, in which the main protein was glutelin. The morphology of the starch granules was studied using scanning electron microscopy with quinoa and amaranth showing the smallest sized granules, while buckwheat, rice, and maize had the largest starch granules. The pasting properties of the ingredients were generally similar, except for buckwheat and amaranth, which showed the highest and lowest final viscosity, respectively. The results obtained in this study can be used to better understand the functionality and food applications of protein-rich pseudocereal ingredients.
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Affiliation(s)
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork T12 Y337, Ireland.
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42
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Tamayo Tenorio A, Kyriakopoulou KE, Suarez-Garcia E, van den Berg C, van der Goot AJ. Understanding differences in protein fractionation from conventional crops, and herbaceous and aquatic biomass - Consequences for industrial use. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.11.010] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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43
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Geerts ME, Mienis E, Nikiforidis CV, van der Padt A, van der Goot AJ. Mildly refined fractions of yellow peas show rich behaviour in thickened oil-in-water emulsions. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.03.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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44
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Dobiesz M, Piotrowicz-Cieślak AI. Proteins in Relation to Vigor and Viability of White Lupin ( Lupinus albus L.) Seed Stored for 26 Years. FRONTIERS IN PLANT SCIENCE 2017; 8:1392. [PMID: 28848591 PMCID: PMC5554512 DOI: 10.3389/fpls.2017.01392] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2017] [Accepted: 07/26/2017] [Indexed: 05/14/2023]
Abstract
The aim of the study was to evaluate the vigor and viability as well as to determine and compare the contents of selected protein fractions of white lupin (Lupinus albus L.) seeds stored for 26 years at temperatures of -14°C and +20°C. The seeds stored at -14°C germinated in 86.3%, while the seeds stored at +20°C did not germinate at all. The viability evaluation was confirmed by the measuring electroconductivity of seed exudates. In seeds stored at -14°C the contents of γ, δ, and β conglutin were 14, 4 and 69 mg g-1 fresh mass, respectively, while in seed stored at +20°C they were 15.5, 3, 65 mg g-1 fresh mass, respectively. One-dimensional electrophoresis of γ and δ conglutin fractions indicated the presence of several intense polypeptide bands with molecular weights from 23.0 to 10.3 kDa. Polypeptide bands with a molecular weight of 22.4 and 19.8 kDa exhibited almost two times higher expression in the seeds stored at -14°C compared to the seeds stored at +20°C. Electrophoresis revealed 310 protein spots on the maps generated for seeds stored at -14°C, and 228 spots for seeds stored at +20°C. In seeds stored at +20°C most polypeptide subunits had a pI ranging from 4.5 to 7 and a molecular weight of 10-97 kDa. The greatest differences in the contents of polypeptides between the analyzed variants was observed within the range of 20-45 kDa (-14°C: 175, +20°C: 115 protein spots) and within the range of 65-97 kDa (-14°C: 103, +20°C: 75 protein spots). In seeds stored at +20°C, a clear decline in basic (8-10 pI) polypeptides was observed. The study demonstrated that the polypeptides identified as γ and δ conglutins are probably closely related to vigor and viability of seeds.
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45
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Recovery of protein from green leaves: Overview of crucial steps for utilisation. Food Chem 2016; 203:402-408. [DOI: 10.1016/j.foodchem.2016.02.092] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2015] [Revised: 12/11/2015] [Accepted: 02/13/2016] [Indexed: 11/19/2022]
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46
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van der Goot AJ, Pelgrom PJ, Berghout JA, Geerts ME, Jankowiak L, Hardt NA, Keijer J, Schutyser MA, Nikiforidis CV, Boom RM. Concepts for further sustainable production of foods. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.07.010] [Citation(s) in RCA: 140] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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47
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Schutyser M, Pelgrom P, van der Goot A, Boom R. Dry fractionation for sustainable production of functional legume protein concentrates. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.04.013] [Citation(s) in RCA: 132] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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48
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Berghout J, Venema P, Boom R, van der Goot A. Comparing functional properties of concentrated protein isolates with freeze-dried protein isolates from lupin seeds. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.05.017] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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